Created by Jenn's Food Journey
- Serves 2 -
2 boneless, skinless chicken breasts
salt and pepper
1/2 small baguette, sliced 1/4-inch thick
2-3 oz herb crusted goat cheese
4 cups romaine or green leaf lettuce, chopped or torn
1 cup cherry tomatoes, quartered
1/4 English cucumber, sliced
For the vinaigrette -
3 Tablespoons extra virgin olive oil
2 Tablespoons champagne or white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 teaspoon red pepper flakes
Drizzle olive oil over both sides of each piece of chicken. Sprinkle liberally with salt, pepper and cayenne pepper. Set aside. Slice the goat cheese, or spread it over each slice of baguette.
To make the vinaigrette - whisk together all the ingredients in a small measuring cup. Set aside.
Preheat grill to 375 degrees F. Clean and oil grill grate. Place the chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to cool. Thinly slice or cut into bite size pieces.
Place the baguette slices on the top shelf of your grill and close. Allow to get warm, about 3-5 minutes. Remove from grill.
Build the salad by tossing a little vinaigrette with the lettuce and placing on a plate or in a large bowl. Top with cucumber and tomato. And finally top with chicken. Drizzle with more vinaigrette and serve with warmed goat cheese toasts. Enjoy!
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